| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Pies & past |
6 |
Servings |
INGREDIENTS
| 1 |
|
Pie crust |
| 1 |
tb |
Gelatin |
| 1/4 |
c |
Cold water |
| 1 1/2 |
c |
Canned pumpkin |
| 1 |
c |
Brown sugar |
| 3 |
|
Egg; separated |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Ginger |
| 1/4 |
ts |
Allspice |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Granulated sugar |
| 1 |
tb |
Orange rind; grated |
| 1/2 |
c |
Heavy cream |
INSTRUCTIONS
Bake pastry shell.
Soften gelatin in cold water. Combine pumpkin, brown sugar, egg yolks,
spices, and salt in top of double boiler; cook over hot, not boiling water
until thickened, stirring constantly. Add softened gelatin to hot pumpkin
mixture and stir until dissolved. R emove from hot water. Chill until it
begins to thicken.
Beat egg whites until stiff but not dry; beat in granulated sugar. Fold
into cooled pumpkin mixture, add orange rind.
Whip cream and fold into pumpkin mixture. Pour into baked shell; chill. Top
with additional whipped cream.
Recipe By : Mom
Posted to EAT-L Digest 30 October 96
Date: Thu, 31 Oct 1996 21:46:26 -0600
From: Fran <frich@TENET.EDU>
A Message from our Provider:
“You’re never too old for God”